I am so excited! The weather is beginning to warm up and the snow is slowly melting away. I have hope of Spring and thinking about all the things I want to do outside the house (mainly flowers) and the trips this summer. A bright sunny day always makes me feel better.
A little planning ahead for breakfast always gets your day off to a good start. I have been making overnight oats for my husband a LOT and thought we needed to change it up a little. Enter the Blueberry Oatmeal Bake. The serving is generous and fills you up until lunch. The pops of blueberries in your mouth puts you right into that springtime mode I was talking about. 🙂
Super easy and I bet you have these ingredients in the kitchen right now. Light on the calories with a little kick of protein. You will find yourself adding this to your meal prepping. Blueberries not your fave? No problem, use your favorite fruit and it will turn out great. I have made this a few times now and it turns out perfect every time. Enjoy!
Adapted from FitFoodieFinds
Ingredients
- Wet Ingredients:
- 1 medium ripe banana
- 2 large eggs
- 1 teaspoon vanilla
- 1/4 cup maple syrup
- 3/4 cup unsweetened almond milk
- Dry Ingredients:
- 2 cups rolled oats
- 3/4 cup oat flour (any kind of flour will work)
- 1 teaspoon baking powder
- 4 cups frozen blueberries
- pinch of salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 F and spray a 12x9 casserole dish with non stick cooking spray.
- Place banana in a large bowl and mash with a fork. Then, add the rest of the wet ingredients and mix until combined.
- Add all your dry ingredients to your wet mixture and mix until well combined.
- Transfer to your baking dish and spread evenly.
- Bake for 30-35 minutes until firm when touched in the middle.
